Ingredients

The following ingredients have 12 Servings
  • 1/2 ounce porcini mushrooms (dried)
  • 3.5 ounces Unsalted Butter
  • 1 small Onion (diced)
  • 2 cloves garlic (sliced)
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon Salt
  • 1.2 pounds mushrooms (sliced)
  • 3 ounces Sour Cream
  • 1 tablespoon Lemon Juice
  • 2 ounces Unsalted Butter (extra)
  • 1/4 teaspoon White Pepper

Instruction

  • Place the dried mushrooms in a heatproof bowl and pour over enough boiling water to cover them. Set aside for 10 minutes.
  • Place the butter, onion, garlic, thyme and salt in a large frying pan over medium heat.
  • Slowly saute the onions until they are translucent but not browned.
  • Add the mushrooms and stir to coat in the butter. Cook the mushrooms for 15 minutes until they have softened.
  • Remove 2 tablespoons of the water from the dried mushrooms and add the the frying pan.
  • Drain the rest of the water out and add the mushrooms to the frying pan, stir well and drop the heat to low.
  • Continue to cook the mushrooms for another 10 minutes before turning off the heat and leaving them aside to cool for 20 minutes.
  • Add the mixture from your frying pan into your food processor, along with the sour cream, lemon juice, extra butter and pepper.
  • Blend into a smooth paste and add extra seasoning as desired.
  • Spoon the pate into small jars or ramekins, cover and set in the fridge for at least 4 hours.
  • Serve with Sesame Keto Crackers, or toasted slices of Olive Focaccia.